Creamy tomato rigatoni

20 min active / 25 min total

• 180 g dry rigatoni
• 1 tbsp olive oil
• 2 garlic cloves, finely sliced
• 1 can (400 g) crushed tomatoes
• ¼ tsp fine salt, plus salt for pasta water
• ¼ tsp ground black pepper
• 50 ml cream
• 20 g grated vegetarian hard cheese
• 1 tbsp chopped parsley

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Before you start

Equipment
Large saucepan for pasta, wide frying pan, colander.

Allergens to check
Wheat, Milk. Check every ingredient label and possible cross-contact for your needs.

Method

1. 01

   Put the water on

   Bring a large pan of water to a boil and salt it. Add the rigatoni and cook according to the packet, checking 1 minute before the stated time. Reserve 150 ml pasta water before draining.

   The pasta should still have a slight bite before it finishes in the sauce.

2. 02

   Simmer the sauce

   Meanwhile, heat oil in a wide pan over medium heat. Add garlic for 30–45 seconds. Add tomatoes, ¼ tsp salt and pepper; simmer uncovered for 10–12 minutes, stirring.

   The sauce should thicken and lose its raw tomato taste without catching.

3. 03

   Finish together

   Stir cream into the sauce over low heat. Add drained pasta, cheese and 2 tbsp reserved pasta water. Toss for 1 minute, adding more pasta water a spoonful at a time if needed. Finish with parsley.

   The sauce clings to the ridges; it should not sit in a dry lump or watery pool.